Description
Pastéis de Nata, also known as Pastel de Nata or Portuguese Custard Tarts, are a beloved pastry: crisp, buttery laminated pastry shells filled with a smooth, rich custard that caramelises on top when baked. These individual tarts combine layers of flaky pastry with a creamy, slightly tangy custard that sets to a silky texture and develops attractive brown spots on the surface.
This recipe guides you through making the laminated dough by hand and preparing the custard so you can bake classic Pastéis de Nata at home. It includes clear ingredient amounts, step-by-step instructions for laminating and filling, and baking tips to help you achieve the characteristic flaky layers and the signature caramelised finish.
Ingredients
For the Laminated Dough
- 80 grams (⅓ cup) Unsalted Butter (for locking in)
- 150 grams (1 cup) All-Purpose Flour
- 2 grams (1/2 tsp) Salt
- 3 grams (3/4 tsp) Sugar
- 60 grams (¼ cup) Unsalted Butter (frozen)
- 1/2 tsp Pure Vanilla Extract
- 50-60 ml Ice Cold Water
- 15 grams (1 tbsp) Melted Butter
For the Custard
- 135 grams (⅔ cup) White Granulated Sugar
- 50 ml (¼ cup) Water
- 1 stick of Cinnamon
- Lemon Peel (of half a lemon)
- 30 grams (¼ cup) All-Purpose Flour
- 1 gram (¼ tsp) Salt
- 240 ml (1 cup) Whole Milk
- 5 grams (1 tsp) Pure Vanilla Extract
- 4 Egg Yolks
For Dusting
- 2 Tbsp Icing/Confectioners Sugar
- 2 Tbsp Cinnamon Powder
Method
For the Laminated Dough
- Prepare the laminating butter by cutting the firm butter into strips, placing it on parchment paper, and folding the paper so the butter forms a roughly 12 x 14 cm packet.
- Roll the butter under the parchment with a rolling pin until it becomes an even sheet that matches the parchment size. Chill in the refrigerator until firm so it holds its shape.
- Make the dough by combining flour, salt, sugar, vanilla and ice-cold water, mixing gently until it just comes together. Wrap the dough in plastic and refrigerate for about 30 minutes to relax.
- Lightly flour your work surface and roll the chilled dough into a rectangle about twice the size of the butter sheet. Place the chilled butter sheet on one half of the dough, fold the other half over to encase the butter, press the edges gently to seal, then wrap and chill for 30 minutes.
- On a floured surface, roll the dough into a rectangle and perform a book fold: bring one short end toward the center, then the other on top so you have three layers; brush off excess flour, fold the dough in half, wrap, and refrigerate for 30 minutes to firm up.
- Roll the dough again into a rectangle. Make a 2/3 over 1/3 fold by bringing one short end two-thirds over the other and folding the remaining third on top. Dust off excess flour, fold in half, wrap and chill for another 30 minutes.
- After the final rest, roll the dough to a few millimetres thickness. Lift the dough periodically to prevent sticking. Brush the surface lightly with the melted butter, then roll the dough from the shorter side into a tight log. Wrap and refrigerate to firm before slicing.
For the Custard
- Combine sugar, water, lemon peel and the cinnamon stick in a medium pot. Heat over medium, stirring until the sugar dissolves. When the syrup comes to a simmer and reaches about 100°C (220°F), remove it from the heat and set aside to cool slightly.
- In a separate pot, whisk together the flour and salt, then gradually add the milk while whisking to prevent lumps. Heat the mixture over medium until it thickens into a smooth base.
- Remove from the heat and allow it to cool briefly. Whisk in the egg yolks one at a time, ensuring the mixture is smooth before adding the next yolk.
- Discard the lemon peel and cinnamon stick from the syrup, then slowly pour the syrup into the thickened custard while whisking to combine. If any lumps remain, pass the custard through a fine sieve to achieve a silky texture. Set the custard aside to cool while you prepare the tart shells.
Assembling and Baking the Tarts
- Remove the chilled dough log from the refrigerator and slice into rounds about 2 cm thick.
- Press each slice into a tart mold, using your thumbs to work the pastry evenly up the sides so each mold is fully lined with multiple layers of pastry.
- Place the prepared tart shells on a baking tray, cover them with plastic wrap, and return to the refrigerator while you preheat the oven to 450°F (about 230°C).
- Fill each chilled shell almost to the top with the prepared custard. Arrange the tray on the third rack from the top and bake for roughly 20 minutes. The custard should set and the tops should develop the classic caramelised spots; if necessary, briefly broil for 1–2 minutes while watching closely to achieve the desired browning.
- Remove the tarts from the oven when the custard is set and the pastry is golden and flaky. Let them cool slightly, then dust with a mixture of icing sugar and cinnamon before serving.
These Pastéis de Nata are best enjoyed warm so the contrast between the crisp, layered pastry and the creamy custard is most pronounced. Store any leftovers in the refrigerator and reheat briefly in a hot oven to refresh the pastry before serving. With practice, the laminating steps yield beautifully layered pastry and a custard that is silky, lightly sweetened, and perfectly balanced with aromatic lemon and cinnamon.